chocolate sauce #4

8 Servings
12 ounces Best-quality bittersweet chocolate
1 cup Heavy cream
2 teaspoons Pure vanilla extract

From: Janice D Seals <DianeTN5@...> Date: Thu, 4 Jul 1996 11:08:12 -0400 this sauce can be made as far ahead as you'd like. Just reheat it in a double boiler before serving. Liqueurs, such as amaretto or Grand Marnier, may be substituted for the pure vanilla extract.

Finely chop the chocolate and set aside Place the cream in a heavy saucepan and scald it. Remove from heat just before the cream boils Add the reserved chopped chocolate and the vanilla; whisk until smooth.

EAT-L Digest 3 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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